On rainy and cool spring days, we can turn to cooking and surprise our loved ones with homemade dishes! To create a sunny southern atmosphere on our grey spring days, we offer an Italian recipe for BRIE CHEESE RISOTTO WITH ASPARAGUS AND PROSCIUTTO.
Ingredients:
- Arborio rice – 320g
- Medium onion – 1/2
- Olive oil – 30ml
- Cold salted butter – 50g
- Dry white wine – 50ml
- Fresh asparagus – 150g
- Brie cheese – 250g
- Prosciutto ham – 80g
- Vegetable broth – 2L
Preparation:
- Finely chop the onions, asparagus, and brie cheese. Heat olive oil in a pan and sauté the onions over medium heat for about 2 minutes. Add the rice and mix thoroughly until the rice is coated with oil. Add the wine and continue stirring until the wine has completely evaporated.
- Add enough broth to cover all the rice and continue stirring. Gradually add more broth, ensuring the rice is constantly submerged in liquid. Heat, stirring continuously, for about 15 minutes until the rice is "al dente" – soft on the outside and slightly firm on the inside.
- Add the asparagus, prosciutto, cold salted butter, and brie cheese. Stir until the mixture becomes creamy. Let the risotto rest for 3 minutes before serving.
Bon appétit!
